Baked Asparagus Dip

Baked Asparagus Dip created by Lalaloula

I made this for book club last night and it was a hit with all the ladies! It was also super quick eand easy to make. Serve with crackers or crostini for an easy and unique appetizer.

Ready In:
40mins
Serves:
Yields:
Units:

ingredients

directions

  • Steam or microwave asparagus until soft. Process in food processor, leaving some texture. Blend with remaining ingredients. Bake at 350 degrees F for about 15 minutes or until hot and bubbly.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@dka6061
Contributor
@dka6061
Contributor
"I made this for book club last night and it was a hit with all the ladies! It was also super quick eand easy to make. Serve with crackers or crostini for an easy and unique appetizer."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Aude C.
    It turned out really well. I used sour cream instead of mayo and added some red pepper flakes and a pinch of salt. Oh, and a sprinkle of cayenne pepper on the top! I took the dip to a party, along with little crispy garlic-buttered toasts made from a thinly sliced baguette, and it was a HIT! Thanks for a great recipe!
    • Review photo by Aude C.
  2. Lalaloula
    Mmmmm, I really liked this creamy and flavourful dip! It was very pretty to look at and had a great taste! The cheese and garlic go great with the asparagus. THANK YOU SO MUCH for sharing this wonderful recipe with us, dka! Ill make it again!
  3. Lalaloula
    Baked Asparagus Dip Created by Lalaloula
  4. Chef Edlear
    Very nice! This is not as heavy as a lot of similar dips. I used a combination of lite sour cream and light mayo, also increased the garlic a bit. We ate this with baguette slices. After baking I sprinkled some shredded parmesan on top and ran it under the broiler for a minute, then garnished with some reserved asparagus tips. Thanks for this great app., dka!
  5. Lorianne1
    This was really good. I made this for my aunt and myself a couple of weeks ago. We ate so much of this we weren't hungry for dinner. I chopped the asparagus into small pieces with a knife since I didn't have a food processor and added a handful of grated mozzerella to add a little extra cheeziness. We ate it on toasted french bread pieces. Thanks for a great recipe.
Advertisement

Find More Recipes